I’m a huge fan of BLTS now, however when I was a kid that was a different story. I didn’t want tomato on mine and well, I just didn’t like the combination of the ingredients – I’d rather have had a LT sandwich with mayo and bacon on the side. I’m still a little different when it comes to BLT’s because I don’t like mine toasted. So, since I’m always the odd ball when it comes to BLT’s, why not be even more of an odd ball & make a BLT salad??!!
I got the idea for a BLT salad from a girl I used to work with when I was in college. She has Celiac Disease and would always order a BLT salad from a local restaurant with no dressing and no croutons. It was her way of enjoying a BLT without being poisoned by the gluten.
I liked the idea so of course I’m going to throw a little spin on it and serve it with croutons and avocado (because why not?!). I would have thrown some red onion in here too, except I was literally rushing to put this together at 6AM because I slacked off the night before and hubby and I needed lunches for the day ASAP! And well, the red onion slipped my mind.
I bought these beautiful tomatoes from the grocery store knowing I wanted to use them in my BLT salad. I sliced them into rounds to be easier for a bite.
If you follow my blog regularly, you’ll know I’m a huge fan of nitrate/nitrite free bacon! This bacon was Oscar Mayer Select Naturals Smoked Uncured Bacon. It’s amazing. I’d highly recommend it!
While my bacon was cooking up, I put a few handfuls of kale and baby lettuce mix into a large bowl. Then I added in my sliced up tomatoes and I sliced an avocado and added that in.
I decided I wanted to use Roasted Garlic Hidden Valley Ranch Dressing. Guyyyyys. I can’t even express to you how yummy this dressing is! It’s like a mix between a ranch and a caesar and as much as I love caesar, I love this even more!
I bought some fresh Parmesan cheese from Giant. I used a vegetable peeler and sliced off some Parmesan and added it to my large salad bowl. I could shred this entire block of Parmesan cheese into my salad, that’s how much I love it. I refrained however, only because hubby’s not a big fan 😉
The bacon turned out perfect! I chopped it into bite size pieces and added it to my salad.
The croutons I used were store bought butter garlic croutons.
1 lb bacon
10 tomato medley tomatoes
1 block fresh Parmesan cheese
Butter Garlic croutons
Kale/Baby Spring Mix
Hidden Valley Garlic Ranch Dressing
1. Add your kale/baby spring mix to a large bowl. I used about 5 handfuls
2. Slice your tomatoes & add to salad
3. Using a vegetable peeler, peel fresh Parmesan off of your cheese block & add to salad.
4. Cook your bacon, set on paper towel to remove excess fat & chop into bite size pieces – Add to salad
5. Slice 1/2 avocado & add to salad.
6. Add croutons
7. Drizzle hidden valley garlic ranch to salad